HOMEMADE OREOS – EGGLESS

DSC_0002 (2)_399x600I never thought making sandwich cookies at home would be so simple and that I can make them without fail in the first try. I have made lot of cookies but never sandwiched them actually. So, this time I decided to try up homemade oreos, WHY BUY WHEN YOU CAN TRY AT HOME! To my surprise, they came out amazing in the first go. I couldn’t stop jumping seeing these beauties. The perfect oreo cookies made at the comfort of your home.

No doubt oreo cookies are the best selling cookies in the whole world. This is a sheer bliss for all chocolate lovers. The chocolaty taste with the creamy vanilla filling to top it can please any and everyone’s taste buds, it tastes even better when dipped in a glass of chilled milk.
DSC_0014 (2)_581x600

The recipe is not at all complicated, and irrespective of the fact that people who bake regularly or not can make these oreos at home with ease if they follow the steps carefully. Thank you for the recipe RADHIKA! I love big cookies so I increased the sizes, you can also reduce the size, the baking time will differ in that case. Addition of eggs in the cookies make them uniform from top but if you skip out egg, you get cookies like mine due to the moisture from milk.But I think my version looks beautiful as well, the original oreo cookies do not have eggs in it. I prefer either way and will suggest substitutes in notes section.

HOMEMADE OREOS
 
Prep time
Cook time
Total time
 
The best selling oreo cookies in the world made at the comfort of home!
Author:
Recipe type: Snacks
Cuisine: World
Serves: 14 sandwiched cookies / 28 individual cookies
Ingredients
  • Unsalted butter - ½ cup
  • Powdered regular sugar - ⅔ cup
  • Demerara/Brown sugar - ¼ cup
  • Milk - ¼ cup/as required to make the dough
  • Vanilla Essence - 1 teaspoon
  • All purpose flour/maida - 1¼ cup (measure accurately)
  • Baking Powder - 1 tsp
  • Cocoa powder - ½ cup
  • Salt - ¼ tsp / a pinch
  • For the vanilla cream filling: Icing sugar - 1¼ cups
  • Butter - ½ cup or 100 gm approx.
  • Vanilla - 1 tsp
Instructions
  1. For the cookies, beat the butter using a hand blender or stand mixer until it becomes light and fluffy. It took me around 5 minutes.
  2. Add the powdered sugar and brown sugar and continue beating till everything is well incorporated.
  3. At this stage, add the vanilla and beat again to mix everything well. Scrape down the sides using a spatula.
  4. Now its time to add the dry ingredients, sieve in the flour, cocoa powder, baking powder, salt and fold in the butter sugar mixture using a spatula. Fold gently using the cut fold method.
  5. The mixture will be dry at this point, add milk little by little to form a sticky cookie dough.
  6. Sticky cookie dough is what you are aiming for, to get crisp chewy cookies, or else your cookies will be hard textured.
  7. Now wrap the mass/dough formed in a cling film (use silver foil if you do not have cling film) and refrigerate it for 1-2 hours.
  8. Come after an hour or more and bake the cookies , preheat the oven at 180 degree celsius.
  9. Bring out the dough from the refrigerator and make small balls out of them , use 1 tablespoon measurement to make one ball, this is the ideal size. I made them little big according to my own estimation and baked them more accordingly. I took around 2 tablespoon of dough per ball. Measuring the balls is compulsory if you want equal sized cookies.
  10. Line a butter paper or foil on the baking tray and place the dough balls, slightly flatten them with a spoon or using fingers. Make sure you bake cookies in even number as they have to be sandwiched.
  11. If possible cover the tray with a foil to prevent heating very fast.
  12. Bake the cookies at 180 degrees for 9 minutes if your cookie dough balls are of 1 tablespoon measurement and if your dough balls are of 2 tablespoon measurement, increase the time to 15-18 minutes.
  13. When the cookies are done, cool them down completely, sandwich them only after that.
  14. For the vanilla cream filling, beat the butter using a hand blender until light, add vanilla and keep on beating. Now add icing sugar gradually and mix well until well incorporated. Transfer the filling in a piping bag.
  15. Once the cookies have cooled down, cut the nozzle and start piping the cookies on the flat side, top with another cookie and the OREOS are ready to be eaten.
  16. Store them in an airtight container and have them for a week.
Notes
If using egg, add one egg right after mixing in vanilla and beat it. Reduce milk to 2 or 3 tbsp in that case.

DSC_0011 (2)_399x600Recipe Credits: sugarnspicebyradhika.com

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: